Poblano and Cheese Quesadillas

1. 1

   To roast peppers: On a gas stove, place directly over the flame, rotating them until skins have blackened, about 6 minutes.

2. 2

   Place in a bowl, cover with plastic wrap and let steam for 20 minutes.

3. 3

   Use sharp knife to scrape off skins; remove seeds and veins.

4. 4

   You can also roast peppers under a broiler or on a grill, turning until nicely charred.

5. 5

   Place tortillas on work surface.

6. 6

   Top bottom half of each with Muenster cheese, poblano strips, goat cheese and green onions.

7. 7

   Fold tortillas in half to enclose filling.

8. 8

   Heat oiled griddle or large nonstick pan over medium-high heat; brush top of quesadillas with oil and place on griddle, oiled side down.

9. 9

   Cook until one side is golden and crispy, 1 to 2 minutes, rotating them as they cook to prevent burning before the cheese can melt.

10. 10

    Brush tops with a bit more oil.

11. 11

    Turn them over to cook other side until golden and crispy and cheese has melted, 1 to 2 minutes.

12. 12

    Cut quesadillas in half; top with salsa and drizzle with crema, if using.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.